Ingredients
4
tbsp. of butter, melted
3-1/2
cups of tapioca flour + 2 tbsp
1
cup of grated farmer's cheese, or any firm, fresh cows milk cheese (I used fresh Mozzarella)
2-3
tbsp. of grated cheddar cheese (optional)
Directions
1.
Preheat the oven to 350 degrees.
2.
Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil.
3.
As soon as it boils, remove from heat.
4.
Stir tapioca flour into the milk and butter mixture.
5.
Stir in the eggs and the cheese, and mix well.
6.
Let mixture cool for 15-30 minutes, so that it will be easier to handle.
7.
The recipe mentions refrigeration for 15 minutes. But if you see the picture below with the measurement they provided it was more of a bread broth and when I added extra flour it became like this. Much better. The measurement I have provided makes it easy to roll into balls. But then as I mentioned previously add it with discretion.
8.
Its still sticky but flouring your hands make it easier.
9.
With floured (tapioca flour) hands, shape the dough into small balls and place them on a baking sheet.
10.
Bake rolls for 20 to 25 minutes, until they are puffed up and are golden.
11.
They will rise slowly and puff up mostly in the last 5 or 10 minutes.
12.
You know they are done when there is amazing aroma wafting (tapioc'ish (#!#$?) smell?), the bread puffs up with lots of cracks (looks like some dinosaur egg hatching!) and it gets this v. slight yellowish glow with flecks of yellow here and there (cheese flecks?)
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